Slow Cooker Mushroom and Wild Rice Soup

By Sarah DiGregorio

Updated Feb. 26, 2021

Slow Cooker Mushroom and Wild Rice Soup
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
4½ hours
Rating
4(2,618)
Comments
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Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.

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Ingredients

Yield:6 to 8 servings
  • 4tablespoons unsalted butter (½ stick)
  • ¼cup all-purpose flour
  • 5cups vegetable or chicken stock, plus more as needed
  • ¼cup dry white wine (see Tip)
  • 2pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into ½- to 1-inch pieces
  • 1cup wild rice (about 6 ounces)
  • 2celery stalks, finely chopped
  • 1small yellow or red onion, grated or minced
  • 1large carrot, peeled and finely chopped
  • 6garlic cloves, smashed and chopped
  • 3sprigs fresh thyme or 1 teaspoon dried thyme
  • 1teaspoon garlic powder
  • Kosher salt and black pepper
  • ½cup sour cream
  • Chopped scallions or chives and fresh dill, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

290 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 13 grams protein; 946 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.

  2. Step 2

    Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)

  3. Step 3

    Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you’d like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.

  4. Step 4

    Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

Tip
  • If you prefer to cook without wine, you can instead add ¼ cup more water or stock and 2 teaspoons of white wine vinegar or lemon juice.

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Ratings

4 out of 5
2,618 user ratings
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Comments

KH

This was really good!!! I made on the stovetop because I don't have a slow cooker... Changes for stovetop: STOVETOP Added mushrooms, celery, onion, carrot, garlic to large pot with a little olive oil on medium heat, let them sweat for 5-10 mins Added roux + veg stock, bring to low boil Added garlic, garlic powder, thyme, wild rice, salt and pepper Cook on low boil / high simmer for 2+ hrs covered I ended up added another 2-3 cups of veg stock over course of cooking and more salt & pepper, wine

Lainie

Count me in as one who would love a good old stovetop version of this recipe.

Kat

It’s good as written but could be better. I had only read the superlative reviews for the pressure cooker version of this recipe and not the mediocre ones for the slow cooker version. Had I done so, I would definitely have sautéed the vegetables and spices ahead before adding. As written, this recipe lacks depth of flavor, but the basic ingredients are solid. Next time I’ll either sauté the vegetables separately or just straight out make it on the top of the stove.

Barbara D

Made the stovetop version based on several comments. Sautéed the vegetables and used a rice blend of brown, red, and wild rice because that was what the grocery store had in stock. Accidentally browned the butter when making the roux, which contributed to the flavor. Simmered the soup in a covered Dutch oven for 40 minutes. The rice was perfectly cooked, and the soup was a hit.

MK

This was a lot of prep and for all that it was OK. I used the slow cooker for no more than 4 hrs and it was less like soup and more like the filling for a casserole. Mine didn't seem to have enough rice. The flavor was OK, I did add the lemon and the toppings along with sour cream. I cut the recipe in half and still used 4 cups of the stock.

Annie

I loved the idea of this soup but like others I didn’t want to do a slow cooker. So, made it on the stove top: sautéed the mushrooms until all the liquid was gone and threw in onions, garlic, carrots, and spices. I used unsalted vegetable stock and added a shot of Cognac. I wanted more veggies so I added some frozen corn, peas, and green beans. Thought it was all a bit boring until I added the sour cream…that really gave it a tangy flavor. Overall a good recipe when done on the stove.

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